Wagyu Steak & Ale Pie
Ingredients:
1 kg diced wagyu stewing beef
3 tbsp plain flour
1 tbsp beef dripping
500ml Dark Ale (I.e Guiness)
2 garlic cloves, roughly chopped
1 onions, roughly chopped
250g carrots, roughly chopped
handful fresh thyme sprigs
1 beef stock cube
1 tbsp tomato purée
1 tbsp Henderson Relish
250g Kidneys (optional)
salt and freshly ground black pepper
Method
1. Mix the beef with the flour and some salt and pepper.
2. Heat the beef dripping in a large heatproof casserole dish over medium heat. Add the diced onions, carrots, and garlic.
3. Once golden brown and starting to caramelise, add the beef, shaking off any excess flour first. Add the kidneys and cook for a further two minutes.
4. Allow to colour, then deglaze by pouring in the beer. Add the tomato purée, stock cube, and Henderson’s Relish. Ensure the meat is covered in liquid, adding a little water if necessary.
5. Bring to the boil, then cover and simmer for 2–2.5 hours until the beef is tender and the sauce has thickened. Alternatively, transfer to a slow cooker overnight.
6. Set aside to cool before assembling the pie.
7. Line your pie dish with pastry, add the filling, and top with more pastry.
8. Bake at 180°C for around 45–50 minutes until the pastry is crisp and golden, and the filling is piping hot.